Name: Baked Chicken Taquitos with Cheesy Filling Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken breast; 1/3 cup chunky salsa; 1/3 cup plain nonfat Greek yogurt; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1 cup freshly shredded Monterey Jack, cheddar, or Mexican blend cheese; 6 6-inch flour or corn tortillas; Olive oil spray or nonstick cooking spray or oil (for frying); Greek yogurt or sour cream (thinned with a little milk for drizzling); Chopped fresh cilantro; Guacamole; Chopped diced tomatoes or additional salsa

There’s something irresistibly satisfying about crispy little rolled tortillas packed with savory, cheesy chicken—this Baked Chicken Taquitos with Cheesy Filling Recipe nails that balance perfectly. Whether you bake, pan-fry, or air-fry them, these taquitos are a fun, flavorful way to enjoy a homemade Mexican-inspired snack or meal.

The image shows five golden-brown rolled taquitos placed on a white plate with a grey textured pattern. The taquitos have a crispy, slightly bumpy texture with some black pepper sprinkled on top. They are arranged in a loose cluster with fresh green cilantro leaves scattered around them, adding a bright contrast. On the right side of the plate, there is a small bowl filled with chunky red salsa, garnished with a few cilantro leaves. The scene is set on a white marbled surface, and a piece of beige cloth and more cilantro are partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken Taquitos with Cheesy Filling Recipe
Top Tip
How to Serve Baked Chicken Taquitos with Cheesy Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Taquitos with Cheesy Filling Recipe

Why You'll Love This Recipe

This Baked Chicken Taquitos with Cheesy Filling Recipe has quickly become a go-to for casual weeknight dinners or game-day snacks in my house. They’re a crowd-pleaser that also lets you feel good about what’s going on your plate.

Crunchy outside, creamy inside: The contrast between the crispy tortilla exterior and the melty, cheesy chicken filling is pure bliss.
Simple ingredients, big flavor: You don’t need a long list—easy pantry staples come together for something unexpectedly delicious.
Versatile cooking methods: Whether you bake, pan-fry, or air-fry, you get amazing results, so you can adapt based on your kitchen set-up.
Kid-friendly and customizable: Everyone loves these taquitos, and it's easy to tweak fillings and toppings to suit your tastes.

A white plate holds six golden-brown rolled tacos arranged in a loose pile with fresh green cilantro scattered underneath and around them. On the right side of the plate, there is a small white bowl filled with chunky red salsa topped with a few cilantro leaves and a sprinkle of black pepper, with a metal spoon resting inside. The background surface has a white marbled texture, and parts of a beige cloth and some green cilantro leaves are visible at the top left corner. In the lower left corner, there is a glimpse of a white bowl with a creamy white sauce sprinkled with black pepper. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is all in how these simple ingredients combine to create a filling that’s flavorful, moist, and cheesy without being heavy. Plus, the spices make that chicken pop with warmth and just a little kick.

Flat lay of shredded cooked chicken breast in a simple white ceramic bowl, chunky red salsa in a small white bowl, plain creamy Greek yogurt in a small white bowl, a few whole uncracked brown eggs, a neat pile of shredded Monterey Jack and cheddar cheese blend, six soft 6-inch corn tortillas stacked neatly, small white bowls with ground chili powder, garlic powder, ground cumin, and kosher salt arranged symmetrically, a small bunch of fresh cilantro sprigs, a small white bowl of vibrant green guacamole, and a small white bowl of diced fresh red tomatoes, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cooked shredded chicken breast: The lean protein base that soaks up spices and keeps the filling hearty.
Salsa (chunky style recommended): Adds moisture and a tasty tangy zip that brightens every bite.
Plain nonfat Greek yogurt: Swaps in some creaminess and tang, plus a touch of healthy protein.
Chili powder, garlic powder, ground cumin, kosher salt: These spices bring big flavor without needing anything fancy.
Freshly shredded Monterey Jack, cheddar, or Mexican blend cheese: Melts perfectly and pairs beautifully with the seasoned chicken.
6-inch flour or corn tortillas: Flour are soft, corn have a bit more earthy flavor—both work, just warm the corn ones first to prevent cracking.
Olive oil spray or cooking spray: Helps the tortillas crisp up beautifully when baking or air frying.
Optional toppings (Greek yogurt, sour cream, cilantro, guacamole, diced tomatoes): Finishing touches that add freshness and a creamy cool counterpoint to the spicy taquitos.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Baked Chicken Taquitos with Cheesy Filling Recipe is how flexible it is. I often switch up the kind of cheese or salsa depending on what’s in the fridge, and my family has even requested adding some black beans or corn to the filling for extra texture.

Variation: I sometimes swap in cooked shredded turkey or even leftover rotisserie chicken—it all works beautifully with the spices and cheese blend.
Dietary swap: To make it dairy-free, try vegan cheese and swap Greek yogurt for a creamy avocado blend.
Seasonal twist: Adding fresh diced jalapeños or a splash of lime juice brightens these taquitos up in warmer months.

Step-by-Step: How I Make Baked Chicken Taquitos with Cheesy Filling Recipe

Step 1: Mix the zesty filling

Start by combining your shredded chicken with salsa, Greek yogurt, and all the spices. I like to mix these in a medium bowl so every bite has a bit of everything. Then folding in shredded cheese finally brings the filling together — creamy, cheesy, with that perfect savory kick. Take a moment to taste the mixture—you might want to adjust salt or spice before rolling.

Step 2: Warm those tortillas (especially corn!)

One key I found is that warming your corn tortillas gently in a dry skillet makes them pliable and less likely to crack when rolled. Flour tortillas tend to be soft already, so I usually skip warming them. This small step saves a lot of frustration when wrapping your taquitos tight.

Step 3: Roll ‘em tight and secure

Place about one-sixth of the chicken mixture near the center of each tortilla. Roll it up as snug as you can, making sure the seam is underneath when you place them on a parchment-lined baking sheet. If you notice the filling trying to escape, a toothpick can help hold things together during baking (just remember to remove them before eating!).

Step 4: Crisp and bake to perfection

I preheat my oven to 425°F, mist the taquitos lightly with cooking spray, and bake them for about 14 to 18 minutes. You want a light golden color all over and super crispy edges. It’s this crispiness that totally nails the taquito experience—crispy shell, gooey inside!

Top Tip

From my experience, the best baked taquitos come down to tortilla prep and baking technique. Here’s what I’ve learned by trial and error over the years:

Warm your corn tortillas: Never skip this step or you’ll end up with cracked shells and escapee filling.
Use cooking spray generously: A light mist on top helps achieve that golden crisp without excess oil.
Don’t overcrowd the baking sheet: Give your taquitos room to crisp evenly; crowding cools the pan and gives less crunch.
Check the edges for doneness: The absolute best indicator that they’re ready is golden, crispy edges—not just color on top.

How to Serve Baked Chicken Taquitos with Cheesy Filling Recipe

Baked Chicken Taquitos - Serving Suggestion

Garnishes

My go-to garnishes are a drizzle of Greek yogurt thinned slightly with milk—it adds just enough tang and creaminess—and lots of freshly chopped cilantro. I also love topping with dollops of guacamole and some diced tomatoes or extra salsa for a fresh pop of color and flavor.

Side Dishes

I often serve these taquitos alongside a simple Mexican street corn salad or a fresh, crunchy cabbage slaw to balance the richness. A side of black beans or a colorful quinoa salad works beautifully for a well-rounded meal, too.

Creative Ways to Present

For parties or game days, I’ve laid these out on a big platter garnished with lime wedges and trailing swirls of salsa and guacamole—you could even serve them upright in a tall glass for an eye-catching appetizer display. It’s fun and makes guests feel like they’re grabbing flavored popsicles of deliciousness!

Make Ahead and Storage

Storing Leftovers

I like to let leftover taquitos cool completely, then tightly wrap them in foil or store them in an airtight container in the fridge. They keep well for 3–4 days, making them a great next-day snack or quick lunch.

Freezing

Freezing is a great option if you want to meal prep. Simply roll and place the uncooked taquitos on a baking sheet lined with parchment, freeze until firm, then transfer to a freezer bag. When ready, bake straight from the freezer—add a few extra minutes to the bake time, and you’ll have crispy taquitos in no time!

Reheating

To reheat, I prefer popping leftover taquitos in a toaster oven or regular oven at 375°F for about 8–10 minutes so they regain their crispness. The microwave tends to make them soggy, so it’s a method I avoid if possible.

Frequently Asked Questions:

Can I use corn tortillas for this baked chicken taquitos with cheesy filling recipe?

Absolutely! Corn tortillas work great but make sure to warm them first so they’re pliable and won’t crack during rolling. Warm them in a skillet for 15–30 seconds per side until soft before assembling.

What’s the best way to ensure the taquitos are crispy and not soggy?

Warming the tortillas to prevent cracking and lightly spraying them with oil before baking makes all the difference. Also, avoid crowding the baking sheet to allow hot air to circulate for even crisping. Baking at 425°F helps achieve that perfect crunch.

Can I prepare these taquitos ahead of time?

Yes! You can assemble your taquitos in advance and refrigerate them. For even better prep, you can freeze them before baking, then bake directly from frozen when you’re ready. Just add a few extra minutes to the baking time.

What do you recommend serving with baked chicken taquitos?

I love serving them with fresh garnishes like avocado or guacamole, a squeeze of lime, and a side of salsa or pico de gallo. Pair with a simple salad, Mexican street corn salad, or black beans for a complete meal.

Final Thoughts

I really can’t recommend this Baked Chicken Taquitos with Cheesy Filling Recipe enough—it’s one of those recipes that’s simple, satisfying, and always gets rave reviews. Whether you’re feeding the family or need a tasty appetizer for friends, these taquitos hit the spot every time. Give it a try, and I’m confident you’ll end up making them again and again, just like I have!